Chocolate Chip Refrigerator Cookies

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Then stir or beat in the chocolate chips and chopped nuts. Divide the dough in half (about 535 grams for each log) and shape each half into a rectangular shape that is about 8 inches (20 cm) long and 2 1/2 inches (7.5 cm) wide (you can also shape it into a log shape). Wrap each rectangle in plastic wrap and place in the refrigerator until firm (at least four hours). (Can freeze the unbaked rectangles for up to two months.)

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. 

Once the batter is firm, with a sharp knife, slice cookies about 1/2 inch (1.25 cm) thick. Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 14 minutes, or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Makes about 32 cookies.

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